| Violation Date |
Code |
Description |
| 2018-10-16 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - ccomment: observed dust build-up surrounding the air vents in the main kitchen prep area. change the filters and clean the intake and exhaust air ducts so they are not a source of |
| 2018-10-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved debris on the outside of the meat slicer, the pasta noodle equipment, outside of can opener and inside prep units.keep the equipment clean to avoid b |
| 2018-10-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: noted a few torn gaskets on reach in units/prep coolers. pic stated he has a work order for all gaskets in the establishment that are worn and in ill repair. will re-evaluate at the next ins |
| 2018-10-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cobserved dishes wet nesting in the clean dish area. air dry equipment and utensils after cl |
| 2018-10-16 |
41 |
3-304.12 in-use utensils, between-use storage - ccomment: observed several cooking utensils at stove top stored in room temperature water. store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water |
| 2018-10-16 |
35 |
3-302.12 food storage containers identified with common name of food - cnoted small spice containers that need to be labeled, i.e. crushed red pepper, salt, pepper. observed bottle of olive oil not labeled. label all working containers of food (oils, spic |
| 2018-10-16 |
26 |
7-204.11 sanitizers, criteria-chemicals - p7-102.11 common name-working containers - pfobserved quaternary ammonia sanitizer taken from outer bar sink being mixed and provided in bottles well over 400ppm on test strips. provide sanitizer at correct concen |
| 2018-10-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf; 3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pred pepper sauce in hot well of dis |
| 2018-10-16 |
9 |
3-201.16 wild mushrooms - pcomment: provide documentation on wild mushroom farm information. pic states mushrooms are received from fresh point but could not provide the invoice and does not meet the criteria of state guidance and the 2009 nc food code. w |
| 2018-10-16 |
6 |
2-301.12 cleaning procedure - pobserved employees washing hands without using a paper towel to turn off faucet, potentially recontaminating hands. observed employee wash hands for a very brief amount of time. follow the cleaning procedure to adequately wa |
| 2018-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener with dark build up on food contact surface of blade, can opener was stored as clean. cdi, can opener placed at 3 comp sink for cleaning.4-6 |
| 2018-06-26 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several items such as pasta and cooked vegetables stored in reach in cooler, past expiration dat |
| 2018-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a couple of wiping cloths not completely submerged in sanitizer. |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-06-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several working containers without identifying label. |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed coolers in need of cleaning. observed some debris on cooler bottoms as well as on shelving. |
| 2018-06-26 |
54 |
6-305.11 designation-dressing areas and lockers - c observed phone stored on prep counter. |
| 2018-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed ripped gaskets at under counter coolers.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of re-surfacing or replaci |
| 2018-01-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed two employee beverages stored with food on food prep table. cdi discarded |
| 2018-01-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employees donn gloves without first washing hands. cdi gloves discarded, hand swashed and new gloves donnes |
| 2018-01-11 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved multiple food employes bare hand prepping of ready to eat vegetables and another stated he ahd bare handed |
| 2018-01-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw egg stored over ready to eat foods. cdi removed3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved no glove changes in betwee |
| 2018-01-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled slicers, including deli slicere unclean from yesterday and multiple utensils with slight food debris or greasy residue after being was |
| 2018-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. pf observed multiple tcs foods cold held above 45 f(see temp chart) cdi - removed to cool |
| 2018-01-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple tcs foods on day two or later with no date mark. cdi date marked3-501.18 discard the food requiring date labels once time/t |
| 2018-01-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed tomato sauce being cooled at room temperature in high volume, low surface |
| 2018-01-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed hand wash splatter in bowl of flour next to hand sink. cdi food dicarded |
| 2018-01-11 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed multiple soiled dry wiping cloths on cutting boards. |
| 2018-01-11 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ladles stored atop lids on steam table |
| 2018-01-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple non-food contact pieces of equipment with residue accumulation |
| 2018-01-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple containers of food unlabeled. |
| 2018-01-11 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed failure of pic's to ensure no barehand contact of ready to eat foods, proper hand washing and proper cooling in walk in cooler. cdi through instruction |